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The judges thought the texture combinations in this canapé were ‘great’, but didn’t like that the brioche had a more dominant flavour than the beef and wasabi.
This Asian canapé was described as ‘refreshing’ and ‘healthy’, but some felt that it could have been ‘more substantial’.
This one was applauded for its vibrant flavour, but many thought that the crispy rice base was too ‘chewy’ and that it was ‘challenging’ to eat in one bite.
Some praised the ‘great blend of tastes and textures’, while others thought it could have done with a bit more seasoning.
Definitely more than a mouthful, many described this as ‘tricky’ to eat. Other judges remarked that it was ‘brave’ with its spices and enjoyed it as a vegetarian option.
This canapé scored high marks for presentation and its runny yolk. Its taste, however, divided opinion: some thought it was ‘tasteless’ and ‘lacked seasoning’, others thought the smoked duck was ‘overpowering’.
Judges liked the ‘juxtaposition of soft beef and crispy seaweed’ and its one-bite size. We also liked its simplicity – ingredients were allowed to speak for themselves.
This article was first published in Square Meal Venues & Events, autumn 2013.
This entry was praised for its style, which was described as ‘dainty’ and ‘different’. Some didn’t enjoy the pigeon’s ‘woody aftertaste’, while most applauded its use of seasonal ingredients and ‘intense’ flavours.
The runner up’s entry was described as ‘unusual – in a good way’, ‘fun, as well as tasty’ and ‘an explosion in the mouth’. We thought the texture combinations really stood out: soft, sweet apple encased in a salty, crunchy pork crackling shell.
The only dessert to be entered, this creation from Eden had our judges salivating from the start. Its presentation on an iron tree won points, as did its ‘delicate’ and ‘well-balanced’ flavours of kirsch, chocolate, cream and cherry. The reconstructed cherries themselves gained points for ‘originality’ and ‘fun’ factor – we particularly liked the lime zest stalk. Great detail.